Amino acid content in traditional potato cultivars from the Canary Islands

Galdón, B. Rodríguez; Mesa, Domingo Ríos; Rodríguez, E.; Romero, Carlos Dı́az

doi:10.1016/j.jfca.2009.08.009

Cited by 44 publications

(21 citation statements)

References 8 publications

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“…Agave, they accounted for 68.0 and 72.6% of total AAS. The amino acid contents of the present study were in a good agreement with those of other reports (Davies, 1977;Synge, 1977), and also the prominence of asn, gln, glu and asp concurred with published results (Galdón et al, 2010). Moreover it should be mentioned, that total amounts of these four AAS were higher in drought stressed tubers than in control tubers of all three genotypes, i.e.…”

Section: The Effect Of Drought Stress On Soluble Proteins Lipid Acylsupporting

confidence: 93%

Influence of Drought and Wounding Stress on Soluble Phenols and Proteins in Potato Tubers

Wegener¹,

Jansen²,

Jürgens³

2014

SAR

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Potato is a valuable source for phytochemicals like vitamins, minerals, plant phenols, amino acids and proteins. However, environmental stress may affect the level of all these components. In this study, two purple breeding clones and one yellow fleshed cultivar (cv.) were assessed in their response to drought and wounding stress in two consecutive years. The plants were grown in the greenhouse under control (sufficient water supply) and with drought stress conditions. After harvest the tubers were analyzed for the content of soluble phenols and proteins in fresh tissue and after wounding. In addition, free amino acids (AAS) and activity of lipid acyl hydrolases (LAH) were assayed in control and drought stressed tubers. The results revealed significant differences in soluble phenols and proteins between genotypes, and that drought stress significantly increased the level of soluble proteins (P < 0.0001) and LAH activity (P < 0.001), but had no significant effect on the concentration of phenols. Moreover, total amounts of free AAS were higher in the drought stress variant. Wounding stress caused a significant increase of soluble phenols in cv. Agave. But, this was less prominent in purple clones which in general had higher contents of phenols. Proteins were also enhanced as a result of wounding, although, the effect of wounding stress on their level was smaller than that of drought stress.

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Section: The Effect Of Drought Stress On Soluble Proteins Lipid Acylsupporting

confidence: 93%

Influence of Drought and Wounding Stress on Soluble Phenols and Proteins in Potato Tubers

Wegener¹,

Jansen²,

Jürgens³

2014

SAR

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“…Nevertheless, it is important to improve the 17 quality of potato protein in order to improve its contribution to 18 human nutrition. Protein content (N Â 6.25) in potato tubers on a 19 dry-weight basis can be about 10%, which is comparable with 20 wheat and is higher than rice or maize (Lachman et al, 2005;Bá rta 21 and Bá rtová , 2008;Galdó n et al, 2010). About 22 50% of potato nitrogen in potato tubers is derived from proteins; 23 free amino acids, amides, nucleic acids, inorganic nitrogen and 24 alkaloid nitrogen make up the remaining nitrogenous constituents 25 ).…”

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confidence: 99%

“…Moreover, potato cultivation also produces 15 a larger amount of dry matter and protein per hectare than cereals 16 (Galdó n et al, 2010). Nevertheless, it is important to improve the 17 quality of potato protein in order to improve its contribution to 18 human nutrition.…”

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Amino acid composition and nutritional value of four cultivated South American potato species

Bártová

Bárta

Brabcová

et al. 2015

Journal of Food Composition and Analysis

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“…Recently, several studies have highlighted the high quality of proteins in potatoes (Bártová, Bárta, Brabcová, Zdráhal, & Horáčková, ; Waglay, Karboune, & Alli, ). Potatoes are a good source of lysine, in which other vegetables and crops, such as wheat, barley, and rye, are often deficient (Bártová et al, ; Galdón, Mesa, Rodríguez, & Romero, ).…”

Section: Introductionmentioning

confidence: 99%

Screening of potato flour varieties suitable for noodle processing

Fen

Liu

Huang

et al. 2019

J Food Process Preserv

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In order to identify varieties of potato flour suitable for noodle processing, we investigated the effects of potato flour varieties on edible quality of noodles. The results showed that cooking water turbidity and cooking loss of noodles made from Zhongshu No. 19 potato flour were considerably lower than those of other varieties. The tensile resistance, hardness, and chewiness of noodles made from Zhongshu No. 19, Zhongshu No. 18, and 948A potato flour were better than those of other varieties and scanning electron microscopy observations indicated that the gluten network of these potato noodles was more compact with less porosity. Electronic nose analysis results showed that the flavor of 948A potato noodles was significantly different from that of wheat noodles and other potato noodles. In conclusion, we found Zhongshu No. 19 to be most suitable potato flour variety for potato noodle processing, followed by Zhongshu No. 18, Atlantic, and Shepody. Practical applications We expect that adding a certain proportion of potato flour to wheat flour in noodle production will enhance the nutritional value of this traditional staple food and reduce pressure on wheat, rice, and corn crops. The findings in this study suggest that flour obtained from the Zhongshu No. 19 potato variety is the most suitable potato flour for making noodles. The varieties Kexin No. 1, Atlantic, and Shepody could be alternative sources of potato flour for potato noodle processing. By contrast, Zhongshu No. 5, Qingshu No. 9, and Favorita are not appropriate varieties for potato noodle processing.

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Amino acid content in traditional potato cultivars from the Canary Islands

Cited by 44 publications

References 8 publications

Influence of Drought and Wounding Stress on Soluble Phenols and Proteins in Potato Tubers

Influence of Drought and Wounding Stress on Soluble Phenols and Proteins in Potato Tubers

Amino acid composition and nutritional value of four cultivated South American potato species

Screening of potato flour varieties suitable for noodle processing

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